Taste sensitivity and aging: high incidence of decline revealed by repeated threshold measures.


:Contrary to what has often been said about the subject, decline in taste sensitivity with aging characterizes virtually everybody and is not the artificial result of averaging large losses of a minority with negligible losses of a majority. This assertion is supported by six repeated measures of sucrose thresholds in each of 15 older (over 64 years) and 15 younger (under 27 years) adult subjects. Threshold was determined by a procedure similar to past studies and with the same results: much scatter and considerable overlap between the thresholds of younger and older subjects. A quite contrasting picture emerges, however, when each subject's six threshold determinations are averaged. Averaging shrinks the individual differences among subjects, as well as the over-lap between younger and older subjects. Although virtually all elderly subjects now revealed taste weakness, reliable individual differences in degree of weakness abound among them, suggesting various individual rates of physiological aging. In contrast, young persons exhibit greater uniformity of sensitivity. These findings were brought out by inter-test correlations, which were much higher for the older subjects; i.e. an older subject who tended to score high (low) on one test tended to score high (low) on the other tests. The study confirms the tenuous nature of brief threshold tests as indices of personal sensitivity as found earlier also in olfactory thresholds and in concurrent measurement of two-point touch thresholds in the present study. This revealed correlated losses between repeated taste and touch thresholds from the same 15 older subjects, unrelated to their exact chronological age.


Chem Senses


Chemical senses


Stevens JC,Cruz LA,Hoffman JM,Patterson MQ




Has Abstract


1995-08-01 00:00:00












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    abstract::The reported effects of temperature on sweet taste in humans have generally been small and inconsistent. Here, we describe 3 experiments that follow up a recent finding that cooling from 37 to 21 °C does not reduce the initial sweetness of sucrose but increases sweet taste adaptation. In experiment 1, subjects rated t...

    journal_title:Chemical senses

    pub_type: 杂志文章


    authors: Green BG,Nachtigal D

    更新日期:2015-07-01 00:00:00

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    journal_title:Chemical senses

    pub_type: 杂志文章


    authors: Stevens JC

    更新日期:1996-04-01 00:00:00

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    abstract::In this issue of Chemical Senses, Münch et al. present a thorough analysis of how mixtures of odorants interact with olfactory receptors (ORs) borne by olfactory receptor neurons (ORNs). Using fruit fly ORNs expressing the receptor OR22a, they provide a clear example of mixture interaction and confirm that the respons...

    journal_title:Chemical senses

    pub_type: 评论,杂志文章


    authors: Rospars JP

    更新日期:2013-05-01 00:00:00

  • Simplifying the Odor Landscape.

    abstract::The vast number of detectable odors makes matching olfactory receptors (ORs) to their ligands a daunting task. Krautwurst and colleagues have hypothesized that this process can be simplified by focusing on those odorants that are perceptually relevant food odors. In this issue of Chemical Senses, they use this framewo...

    journal_title:Chemical senses

    pub_type: 评论,杂志文章


    authors: Trimmer C,Mainland JD

    更新日期:2017-03-01 00:00:00

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    abstract::Sight is undoubtedly not only important for food identification and selection but also for the modulation of gustatory sensitivity. We can, therefore, assume that taste sensitivity and eating habits are affected by visual deprivation from birth. We measured taste detection and identification thresholds of the 5 basic ...

    journal_title:Chemical senses

    pub_type: 杂志文章


    authors: Gagnon L,Kupers R,Ptito M

    更新日期:2013-07-01 00:00:00

  • Retronasal but not oral-cavity-only identification of "purely olfactory" odorants.

    abstract::Identifications of 5 odorants selected to be nontrigeminal stimuli were compared using retronasal and oral-cavity-only (OCO) air-phase presentations, with OCO produced by both exhalation through the mouth and a nose clip that closed the nostrils. Nine identifiers were available on each trial; 1 or 2 were correct for e...

    journal_title:Chemical senses

    pub_type: 杂志文章


    authors: Chen V,Halpern BP

    更新日期:2008-02-01 00:00:00

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    abstract::The distribution of NADPH-diaphroase activity was examined in the accessory olfactory bulb of the rat using a direct histochemical technique. Labeled fibers and somata were found in all layers of the accessory olfactory bulb. The entire vomeronasal nerve and all vomeronasal glomeruli were strongly labeled, contrary to...

    journal_title:Chemical senses

    pub_type: 杂志文章


    authors: Porteros A,Alonso JR,Arévalo R,García-Ojeda E,Crespo C,Aijón J

    更新日期:1994-10-01 00:00:00

  • Olfactory signal modulation by molluscan cardioexcitatory tetrapeptide (FMRFamide) in axolotls (Ambystoma mexicanum).

    abstract::The terminal nerve, which innervates the nasal epithelia of most jawed vertebrates, is believed to release neuropeptides that modulate activity of sensory receptor neurons. The terminal nerve usually contains gonadotropin-releasing hormone as well as at least one other peptide that has not been characterized, but whic...

    journal_title:Chemical senses

    pub_type: 杂志文章


    authors: Park D,Zawacki SR,Eisthen HL

    更新日期:2003-05-01 00:00:00

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    journal_title:Chemical senses

    pub_type: 杂志文章


    authors: Pauls D,Pfitzenmaier JE,Krebs-Wheaton R,Selcho M,Stocker RF,Thum AS

    更新日期:2010-05-01 00:00:00

  • Enhancement of Saltiness Perception by Monosodium Glutamate Taste and Soy Sauce Odor: A Near-Infrared Spectroscopy Study.

    abstract::Previous studies have reported that the umami taste of monosodium l-glutamate (MSG) and salty-smelling odors (e.g., soy sauce, bacon, sardines) enhance the perception of saltiness. This study aimed to investigate the neural basis of the enhancement of saltiness in human participants using functional near-infrared spec...

    journal_title:Chemical senses

    pub_type: 杂志文章


    authors: Onuma T,Maruyama H,Sakai N

    更新日期:2018-02-26 00:00:00

  • Derivation and evaluation of a labeled hedonic scale.

    abstract::The objective of this study was to develop a semantically labeled hedonic scale (LHS) that would yield ratio-level data on the magnitude of liking/disliking of sensation equivalent to that produced by magnitude estimation (ME). The LHS was constructed by having 49 subjects who were trained in ME rate the semantic magn...

    journal_title:Chemical senses

    pub_type: 杂志文章


    authors: Lim J,Wood A,Green BG

    更新日期:2009-11-01 00:00:00

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    abstract::Since the discovery of adult neurogenesis, a major issue is the role of newborn neurons and the function-dependent regulation of adult neurogenesis. We decided to use an animal model with a relatively simple brain to address these questions. In the adult cricket brain as in mammals, new neurons are produced throughout...

    journal_title:Chemical senses

    pub_type: 杂志文章,评审


    authors: Cayre M,Scotto-Lomassese S,Malaterre J,Strambi C,Strambi A

    更新日期:2007-05-01 00:00:00

  • Assessing the role of color cues and people's beliefs about color-flavor associations on the discrimination of the flavor of sugar-coated chocolates.

    abstract::We report 2 experiments designed to investigate the effect of people's prior beliefs concerning specific color-flavor associations on their ability to discriminate the flavor of colored sugar-coated chocolate sweets. The participants in our study judged whether pairs of Smarties had the same flavor or not. In our firs...

    journal_title:Chemical senses

    pub_type: 杂志文章


    authors: Levitan CA,Zampini M,Li R,Spence C

    更新日期:2008-06-01 00:00:00

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    abstract::Two experiments examined time/concentration trading for the detection of carbon dioxide, an irritant with little or no odor. Experiment 1 employed the nasal lateralization method: subjects attempted to determine which nostril received carbon dioxide and which received pure air when presented simultaneously. Experiment...

    journal_title:Chemical senses

    pub_type: 临床试验,杂志文章


    authors: Wise PM,Radil T,Wysocki CJ

    更新日期:2004-02-01 00:00:00

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    abstract::In order to study potential mixture interactions among bitter compounds, selected sodium salts were added to five compounds presented either alone or as binary bitter-compound mixtures. Each compound was tested at a concentration that elicited 'weak' perceived bitterness. The bitter compounds were mixed at these conce...

    journal_title:Chemical senses

    pub_type: 杂志文章


    authors: Keast RS,Canty TM,Breslin PA

    更新日期:2004-06-01 00:00:00

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    journal_title:Chemical senses

    pub_type: 杂志文章,评审


    authors: Baker TC,Domingue MJ,Myrick AJ

    更新日期:2012-05-01 00:00:00

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    journal_title:Chemical senses

    pub_type: 杂志文章


    authors: Lavine BK,White C,Mirjankar N,Sundling CM,Breneman CM

    更新日期:2012-10-01 00:00:00

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    authors: Jorge PE,Marques PAM,Pinto BV,Phillips JB

    更新日期:2016-11-01 00:00:00

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    abstract::Olfactory disorders are believed to affect 5% of the general population and have been shown to bear significant psychosocial consequences to sufferers. Although more common than blindness and profound deafness in the United Kingdom, the impact of these disorders has not been assessed to date and the plight of British ...

    journal_title:Chemical senses

    pub_type: 杂志文章


    authors: Philpott CM,Boak D

    更新日期:2014-10-01 00:00:00

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    abstract::Regarding the chemotaxis of sperms, new insights have been gained during the last 20 years. Olfactory receptors are expressed on the flagellar midpiece of human spermatogenic cells. One of them, OR1D2, is also expressed in the olfactory epithelium. This receptor has been suggested to play a role in sperm chemotaxis an...

    journal_title:Chemical senses

    pub_type: 杂志文章


    authors: Sinding C,Kemper E,Spornraft-Ragaller P,Hummel T

    更新日期:2013-06-01 00:00:00

  • Food perception with age and its relationship to pleasantness.

    abstract::Differences between elderly subjects (n = 46, 61-86 years) and young subjects (n = 36, 18-25 years) in food perception and food liking were investigated. Intensity and liking ratings were assessed for custard dessert, in which flavor enrichment, textural change, and irritant addition were incorporated as strategies to...

    journal_title:Chemical senses

    pub_type: 杂志文章


    authors: Kremer S,Bult JH,Mojet J,Kroeze JH

    更新日期:2007-07-01 00:00:00

  • Distinct projections of two populations of olfactory receptor axons in the antennal lobe of the sphinx moth Manduca sexta.

    abstract::The central projections of olfactory receptor cells associated with two distinct types of antennal sensilla in the sphinx moth Manduca sexta were revealed by anterograde staining. In both sexes, receptor axons that arise from sexually isomorphic, type-II trichoid sensilla (and possibly some basiconic sensilla) project...

    journal_title:Chemical senses

    pub_type: 杂志文章


    authors: Christensen TA,Harrow ID,Cuzzocrea C,Randolph PW,Hildebrand JG

    更新日期:1995-06-01 00:00:00

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    abstract::Glucose is a universal phagostimulant in many animal species, including the cockroach Blattella germanica. However, some natural populations of B. germanica have been found that are behaviorally deterred from eating glucose. In dose-response studies, glucose was a powerful phagostimulant for wild-type cockroaches, but...

    journal_title:Chemical senses

    pub_type: 杂志文章


    authors: Wada-Katsumata A,Silverman J,Schal C

    更新日期:2011-09-01 00:00:00

  • Visual-Olfactory Interactions: Bimodal Facilitation and Impact on the Subjective Experience.

    abstract::Odors are inherently ambiguous and therefore susceptible to redundant sensory as well as context information. The identification of an odor object relies largely on visual input. Thus far, it is unclear whether visual and olfactory stimuli are indeed integrated at an early perceptual stage and which role the congruenc...

    journal_title:Chemical senses

    pub_type: 杂志文章


    authors: Amsellem S,Höchenberger R,Ohla K

    更新日期:2018-05-23 00:00:00

  • Enhancement of Combined Umami and Salty Taste by Glutathione in the Human Tongue and Brain.

    abstract::Glutathione, a natural substance, acts on calcium receptors on the tongue and is known to enhance basic taste sensations. However, the effects of glutathione on brain activity associated with taste sensation on the tongue have not been determined under standardized taste delivery conditions. In this study, we investig...

    journal_title:Chemical senses

    pub_type: 杂志文章


    authors: Goto TK,Yeung AW,Tanabe HC,Ito Y,Jung HS,Ninomiya Y

    更新日期:2016-09-01 00:00:00

  • Analysis of slow depolarizing potential in frog taste cell induced by parasympathetic efferent stimulation under hypoxia.

    abstract::Strong electrical stimulation (ES) of the frog glossopharyngeal (GP) efferent nerve induced slow depolarizing potentials (DPs) in taste cells under hypoxia. This study aimed to elucidate whether the slow DPs were postsynaptically induced in taste cells. After a block of parasympathetic nerve (PSN) ganglia by tubocurar...

    journal_title:Chemical senses

    pub_type: 杂志文章


    authors: Sato T,Nishishita K,Okada Y,Toda K

    更新日期:2007-05-01 00:00:00

  • Temporary modification of salivary protein profile and individual responses to repeated phenolic astringent stimuli.

    abstract::The extent of the change in salivary protein characteristics after repeated stimulations was shown to be correlated to differences in perceived astringency. Salivary characteristics of 77 subjects were compared after masticatory (S1) and taste/masticatory (S2) stimulations. The variations (S2 minus S1) of protein conc...

    journal_title:Chemical senses

    pub_type: 杂志文章


    authors: Dinnella C,Recchia A,Vincenzi S,Tuorila H,Monteleone E

    更新日期:2010-01-01 00:00:00

  • Cross-adaptation and bitterness inhibition of L-tryptophan, L-phenylalanine and urea: further support for shared peripheral physiology.

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    journal_title:Chemical senses

    pub_type: 杂志文章


    authors: Keast RS,Breslin PA

    更新日期:2002-02-01 00:00:00

  • Amiloride is an ineffective conditioned stimulus in taste aversion learning.

    abstract::The present study demonstrated that 100 microM amiloride serves as an ineffective conditioned taste stimulus in a taste aversion paradigm. Even if amiloride has a detectable taste, it's unlikely that its behavioral effects in salt mixture experiments are due to its inherent taste quality. ...

    journal_title:Chemical senses

    pub_type: 杂志文章


    authors: Markison S,Spector AC

    更新日期:1995-10-01 00:00:00

  • Sex-specific responses to urinary chemicals by the mouse vomeronasal organ.

    abstract::Social behaviors of most mammals are affected by chemical signals, pheromones, exchanged between conspecifics. Previous experiments have shown that behavioral responses to the same pheromone differ depending on the sex and endocrine status of the respondent. Although the exact mechanism of this dimorphism is not known...

    journal_title:Chemical senses

    pub_type: 杂志文章


    authors: Thompson RN,Robertson BK,Napier A,Wekesa KS

    更新日期:2004-11-01 00:00:00